Pilaf with barberry and cumin

It is easy to cook pilaf with chicken in Uzbek at home. A hearty dish will delight you with its bright spicy aroma and rich taste. Suitable for a large family lunch or dinner.

Dried fruits in tandem with spices give pilaf new shades of aroma and taste, which will allow you to diversify your home menu. For this kind of pilaf, take thigh or drumstick meat, as the breast can be dry. Add dried fruits (dried apricots, prunes, raisins) to your liking. Cooking pilaf in a cauldron on the stove.

For lovers of buckwheat, you may like this recipe for making pilaf. This dish is rare, but at the same time healthy and tasty. You can diversify your home menu with them. Pilaf is prepared from buckwheat and according to the principles of ordinary rice pilaf. Cooking in a cauldron. To serve pilaf, prepare pickled onions.

Spicy and nutritious pilaf according to the Uzbek recipe can be cooked on the stove in a saucepan. Surprise your family with interesting cooking and bright taste of the finished product.

Loose and fragrant pilaf with lamb in a cauldron on the stove at home. Such a dish will nourish you, give strength and energy for a productive day.

According to this recipe, you can easily cook delicious pilaf with beef and aromatic spices in a multicooker. The dish turns out exactly like a real Uzbek pilaf, cooked according to all traditions in a cauldron.

For the preparation of pilaf, containers with thick walls and a bottom are suitable. In the roaster, the rice groats will be tasty and crumbly, and the beef is easily separated into fibers.

The famous Uzbek dish - pilaf with beef can be cooked in a frying pan at home. Complement this hearty and delicious meal with fresh herbs and vegetables for a balanced meal for the whole family.

Many people know firsthand about this wonderful dish. It will easily satisfy hunger and warm you. We offer you to cook real Uzbek pilaf in a cauldron.

Instead of traditional rice, pilaf can be cooked from bulgur. This is a very healthy cereal, the taste of which will definitely please your taste. If you do not have a cauldron, then a multicooker is suitable for preparing delicious pilaf with pork.

Pilaf made from rice with pumpkin pieces is a very tasty and original dish. An amazing combination of flavors and aromatic spices gives an incredible result! This is very appetizing and satisfying, this dish will definitely appeal to households and guests!

Pilaf with juicy pork ribs is best done on a fire! The dish turns out to be even more appetizing and tasty. Fragrant crumbly rice and soft meat will leave no one indifferent!

Delicious and very appetizing pilaf with rice and pork is a great dish for the whole family. It is easy to cook it, and your family will remain well-fed and satisfied! Simply delicious!

Fergana pilaf on a fire is an amazing dish that will surprise everyone with its taste. Hearty, appetizing, very fragrant, you will want to cook such pilaf more than once. Simply delicious!

The correct lamb pilaf is not prepared quickly, and it is important to fulfill certain conditions correctly. For proper pilaf, take only fresh lamb and preferably young. The correct choice of dishes is important: pilaf is cooked only in a cauldron and on an open fire or on a stove. Meat, rice and carrots are taken in equal quantities. For proper pilaf, you need fat tail fat. For such pilaf, Basmati crumbly rice is taken. Mandatory spices for proper pilaf are always cumin, barberry, hot peppers and garlic.

They say that there are as many pilaf recipes as there are cooks. You are offered a time-tested recipe for cooking this dish in an ordinary apartment and on a gas stove. By following the recipe steps correctly and observing the amount of ingredients, you will end up with real crumbly pilaf, not rice porridge with meat. For pilaf, you need a cauldron or a saucepan with a spherical thick bottom to keep the temperature well. Meat and rice, onions and carrots are taken in equal quantities. Zira, garlic and pepper are required for pilaf, and the rest of the spices are added as desired.

Knowing some culinary secrets, you can cook delicious crumbly pilaf at home. The dish is not inferior in its qualities to pilaf cooked in nature. Pilaf is prepared in a cauldron with thick walls. Rice is taken long-grain and preferably steamed. From lamb for pilaf, a scapula or ham is best suited. The main condition for perfect pilaf is the right spices.

Making traditional pilaf is not easy at all. The multicooker "Redmond", as it has a program for this particular dish, will help you to cook with less effort and time a wonderful pilaf, which is not inferior in its qualities to those cooked in a cauldron. Cooking lamb pilaf.

Cooking a sweet version of pilaf with dried apricots and raisins.Despite the apparent "dessert" orientation, such pilaf can be served for lunch or dinner as a main course. It is nourishing, aromatic and, in addition to sweetness, also exhibits spicy-salty flavor notes. Cooking Meat-Free - Those who fast or don't eat animal products will appreciate the versatility of this recipe.

At first glance, pilaf without meat is not pilaf at all. However, it is not! If you approach the preparation thoughtfully and with imagination, then you can get a hearty, rich in taste dish that will delight both the look and the stomach. This pilaf will be a sumptuous fasting treat, and will undoubtedly be enjoyed by vegetarians.

Real pilaf should be crumbly - grain to grain. In addition to adhering to the pilaf cooking technology, it is very important to initially choose the right type of cereal. Long grain rice will always be the ideal option for pilaf. The starch content in it allows you to get a crumbly texture without sticking. The most convenient cooking utensil is a cauldron. If it is not there, then any similar thick-walled heavy container with high walls will do.

Duck pilaf is one of the most delicious options for this dish. Duck meat is quite fatty, and this is the best fit for pilaf. Rice turns out to be especially rich, tasty and crumbly. Of course, do not forget about spices: barberry, cumin, saffron and hot pepper will give an incomparable aroma and pronounced spicy taste. And already cooked in a cauldron over a fire in the fresh air, such pilaf turns out to be even tastier and more appetizing than at home in the kitchen.

Such pilaf can be cooked on a festive table - it looks impressive, it turns out to be very satisfying and immediately attracts attention. Pilaf on lamb, with the addition of raisins, dried apricots and barberry, decorated in a thin lavash shell and baked until golden brown will undoubtedly be remembered and will leave pleasant impressions. The most interesting thing is the serving: we cut the crispy pita bread into "slices", and under them the steaming juicy aromatic rice with colorful additives is scattered.

We offer to cook Uzbek pilaf in a slow cooker. Traditionally, such a dish is prepared in a cauldron, but in a multi-bowl it is also delicious. In addition, grease does not splatter during frying - the kitchen remains clean.Natural juices from meat and vegetables do not evaporate during cooking, but soak the cereals - a rich taste of pilaf is provided.

This pilaf is more than enough for a large company - nourishing, tasty, sincere. We definitely use long-grain rice, it will give the necessary friability to pilaf. We take lamb as the meat component, although, of course, you can use both pork and beef, depending on the product available. For flavoring, put cumin, coriander and garlic in pilaf - thanks to them, pilaf acquires a characteristic appetizing taste and aroma.

Regardless of whether pilaf is cooked in a cauldron or a slow cooker, it often turns out sticky rice with meat, which confuses the housewives. In order for pilaf with beef in a cauldron to be crumbly, aromatic and tasty, you need to know some simple rules. Take the meat chilled or properly defrosted, that is, in the refrigerator, so that there is no sharp temperature drop. The most crumbly pilaf is obtained from the "Devzir" or long-grain rice variety. For pilaf in a cauldron, meat, rice and carrots are taken in equal quantities, the ratio of water to rice for beef pilaf is 3: 1. Pilaf will not be pilaf without cumin, barberry, garlic and hot pepper.

Pilaf with minced meat for the pan is not a classic, but if there is no multicooker or cauldron, it can be cooked in a saucepan with a thick bottom. If there is no such pan, then the minced meat with vegetables can be fried in a pan and then continue to stew the pilaf in the pan. To avoid rice porridge, for such a pilaf, you need to take steamed rice and measure the amount of water correctly (for pilaf, the proportion is 1: 2). The pan must be cleanly washed and wiped dry, then the pilaf will not burn. And one more thing: the pan should have a tight lid, if there is none, then cover the pan with pilaf with a wet towel and place the lid on top. During frying, minced meat does not need to be kneaded very much, but leave in pieces.

If you have not cooked pilaf with chickpeas yet, we advise you to fix it and be sure to try it. It has a mild, slightly nutty taste - very pleasant. The most important value of this product is that it is rich in protein, which is an excellent alternative to meat protein. Therefore, we propose to cook this pilaf without meat - chickpeas will almost completely replace it in satiety and nutritional value. Chickpeas have a peculiarity in cooking - they cook for a very long time. Therefore, it must be soaked before cooking - this solves the problem of prolonged cooking and significantly reduces the cooking time.

Uzbeks are famous for their pilaf - it is luxurious with a rich taste, which ideally combines notes of fried meat, chickpeas, sweet raisins and barberry with sourness. And we have not yet mentioned spices. You don't have to go to an Uzbek restaurant to enjoy this dish. If you wish, you can cook such pilaf at home. There is nothing complicated in the process. The main thing is to follow a certain sequence when laying the ingredients. And, of course, study the list of essential foods.

We offer to cook delicious hearty Uzbek pilaf with chickpeas. For its preparation, brown rice was used - as a result, the dish turned out to be even more crumbly and friable than with white rice. And to shorten the cooking time of rice, it should be soaked in water for several hours before cooking. The same applies to chickpeas - chickpeas are very dense and boil slowly. Therefore, we soak it too, ideally overnight.

The beauty of a multicooker-pressure cooker is that dishes are cooked in it several times faster than on the stove, since pressure is created in the bowl during cooking. Let's cook pilaf in this device. We suggest taking duck meat as a meat component - with this method it cooks faster, the fibers soften noticeably and the finished pilaf turns out to be very juicy.

There are many pilaf recipes - every nation, and even every housewife has his own. We offer a version with dried fruits without meat, just for the post. The preparation is based on the preparation of a fragrant juicy zirvak. Next is the addition of rice, water and salt. Everything. To cook the rice well over low heat, we recommend cooking pilaf in a cauldron or a thick-walled pan with high sides. There will be no risk of burning, and the heat transfer is uniform.

We offer to cook delicious pilaf with shrimps and squid. For a complete "company" of seafood, you can also add mussels. Such a dish can be prepared both at home on the stove and on the grill in the fresh air - and this is a great alternative to kebabs, by the way. Serve hot flavored pilaf - it is juicy and full-bodied. Additionally, we serve vegetables and herbs.

Pilaf does not have to be cooked with meat. You can follow the entire sequence of cooking the dish, but just add vegetables.We cook pilaf traditionally in a cauldron - in it the rice is evenly processed by temperature and does not burn. From spices we take cumin, for sourness we use barberry, for piquancy and aroma - garlic. In this case, we take unpolished rice for pilaf - this is more useful. To speed up its cooking time on the stove, we soak the grains in advance, at least six to seven hours.

Turkey pilaf can safely be included in the menu by everyone who adheres to a correct and healthy diet, because the meat of this bird does not contain carbohydrates at all and it has few calories. Turkey is in harmony with rice and the addition of vegetables only reveals its taste. In the recipe, you are invited to add a little raisins to the pilaf. Choose the meat according to your preferences, given that the breast is low in calories and drier, and the pulp of the thigh is more tender, but more fatty. You can cook pilaf in any dish.

Pilaf with mussels cannot be called real pilaf, but it is delicious, and a slow cooker will make it fragrant and crumbly. You will pleasantly surprise both your family and invited guests with this exclusive dish. The recipe is simple and doesn't require any special culinary skills.

Many, when it comes to duck, imagine this bird either stewed or baked with apples, but you can make delicious pilaf from it. You are provided with a classic recipe for this pilaf in a saucepan or saucepan, only it should be with a thick bottom or non-stick coating. The duck and vegetables are first fried in a pan and then stewed with rice in the pan. Zira with barberry is always added to duck pilaf, which help to better assimilate the fat of the bird. Take steamed rice for pilaf in a saucepan.

We will cook pilaf with chickpeas and barberry on the basis of lamb with an abundance of spices - a real oriental dish. Pilaf will look especially attractive if you take pieces of lamb loin on the bone. Of course, we use long-grain rice - it will provide the required friability. For sweet and sour notes, we also put raisins in pilaf. We suggest frying Zirvak using fat tail fat. If not, take just vegetable oil.